Chumbo // Chili Gumbo
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 lb ground chorizo
  • 3 cups of turkey meat (cut into 1" chunks)
  • 4 cups meat stock (whatever you have)
  • 14.5 oz can diced tomato
  • ½ cup flour
  • ½ cup vegetable oil
  • 1 red bell pepper, chopped
  • 1 yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, diced
  • 1 tsp paprika
  • ¼ tsp thyme
  • 1 tsp black pepper
  • 1 tsp salt
  • ½ tsp cayenne
  • 1 tbsp worcestershire sauce
  • 1 tbsp butter
  • 4 cups cooked rice (or however much you want, follow directions on package)
  1. In a large pot over medium heat add your chorizo and cook for about 5 minutes. Remove from heat and pour out as much fat as you can (being careful not to let any of the meat fall out) Place pot back on heat and add a tbsp of butter.
  2. Next add your onions, bell pepper, celery & garlic. Cook until chorizo is browned and onion is translucent.
  3. Add your meat stock, bring to a boil. Add diced tomatoes, worcestershire sauce and all of your spices.. Reduce heat to a simmer.
  4. Add your leftover turkey meat.
  5. While gumbo is simmering you'll prepare the roux. In a large pan (a 12" skillet or bigger will do) add your flour and oil over medium heat. Stirring constantly about every minute or two until mixture turns into a caramel color (the darker the thicker the Gumbo will be) This will take about 25 minutes. Remove roux from heat and slowly pour it into the Gumbo and mix.
  6. Serve over rice, or in a soup bowl with a scoop of rice on top (like I did).
I use ground chorizo for my recipe since my grocers didn't offer actual chorizo links. However for aesthetic reasons ½" sausage slices are much more appealing and give it more of a Gumbo look.
Recipe by My Lavender Blues at